Sauté some chicken breasts with garlic, then simmer with onion and parsley and a bit of white wine; then drain, cool, and chop.
Add to taste:
Dijon mustard with seeds
This recipe gives you a glimpse of the Auntie Bucksnort experience--there are no measurements or amounts given, all is done by taste and with great flourishes and gustatory excitement. The original recipe said to "simmer the chicken with onion and parsley and whatever." I have put in white wine for the whatever, but who knows if this is what she had in mind? I would ask her to elucidate but in more recent years she has taken greatly against onions, and I know that sentence would surely set her off...